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Crispy Oatmeal and Cranberry Cookies

  • Cooking time12 min
  • Prep time15 min
  • ServingsMakes 56 cookies


  • 2 cups quick oats
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1 1/4 cups firmly packed brown sugar
  • 1 tsp. vanilla extract
  • 1 package (180 g.) dried cranberries , (about 1-1/4 cups/300 mL)
Total Fat3.50 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat0.500 g
Monounsaturated Fat1.500 g
Cholesterol0 mg
Sodium75 mg
Total Carbs12.00 g
Dietary Fiber0.0 g
Sugars7.00 g
Protein1.00 g
Vitamin D0.000 mcg
Calcium7 mg
Iron0.00 mg
Potassium13.000 mg
Omega-30.20 g
Omega-60.50 g


  1. Preheat oven to 350°F (180°C). Combine oats, flour, baking soda and salt in medium bowl; set aside.
  2. Beat Becel® sticks with brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in vanilla until blended. Gradually beat in oat mixture just until blended. Stir in cranberries. Drop dough by tablespoonfuls onto ungreased baking sheets, 2 inches (5 cm) apart.
  3. Bake 11 minutes or until edges are golden. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.